Can someone tell me how to do the cakes where there is a top layer of fondant that goes about half way down over the first layer. I've often seen the top layer with a scalloped edge. Reminds me of a tablecloth over a table type look.
thanks!
j.
When I do it I either cover the cake in fondant or buttercream, then add the second piece on top, smooth it about half way down and then cut it at the right length with a Xacto knife and remove the excess.
Here are a few examples:
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1540668
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1485352
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1364461
I do this all the time. I don't want that much Rf on a cake, so I cut a long strip and wrap around the cake, even off the top edge, the roll the 'tablecloth' layer out, place the same size pan ob top and scribe a round it. I can the cut out the top fondant in the shape I want (scallops, etc).
I have been curious about this too.
How do you get the cuts so smooth and so evenly spaced if you are cutting it when it is already on the cake?
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